For the Goulash:

• 1 tablespoon olive oil
• 1lb beef chuck, diced
• 1 medium onion, small diced
• 2 teaspoons Kosher Salt 
• 1 teaspoon Turkish Oregano 
• 1 teaspoon Caraway Seed 
• 2 Turkish Bay Leaf 
• 1-1/2 tablespoons Hungarian Paprika 
• 1 cup carrots, sliced at a bias
• 1/4 cup tomato sauce
• 1 14.5 ounce can petite diced tomatoes
• 4 cups beef stock
• Cooked egg noodles, macaroni or rice

For the Garnish:

• Sour cream
• Sliced green onions

For the Goulash: In a heavy bottom pot over medium heat, add the oil and wait until hot, then add the beef. 

Sear the beef until brown, then add the onions. Stir frequently to avoid burning. Let the onions caramelize, then add the salt, oregano, caraway, bay leaves, and paprika. 

Stir until aromatics are fragrant, then add the carrots, tomato sauce, diced tomatoes and stock. 

Bring the mixture to a boil and then reduce to a simmer. Cover and simmer for 45-50 minutes, or until the beef is tender. 

Taste the broth and add more salt, if needed. Serve on top of egg noodles, pasta or rice. Garnish with sour cream and green onion, and have some warm bread on the side to soak up any broth.